Santa Rosa

Rounded and sweet with milky caramel, toffee and chocolate notes, creamy mouthfeel, full body and low  in acidity with a long aftertaste. 


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  • Country: El Salvador
  • Region: Santa Ana/ Canton Potrero Grande Bajo.
  • Farm: Santa Rosa
  • Owner: The Pacas Family.
  • Processing: Fully Washed.
  • Altitude: 1,857+ meters above sea level.
  • Varietal: 100% Bourbon

This 100% Bourbon lot hails from Finca Santa Rosa, owned by the Pacas family. The Pacas family is one of the oldest and most prominent coffee farming families in El Salvador. They have a stellar reputation not only as producers of coffee but as some of the most socially conscious employers in the country. 

The Pacas legacy began in the 1800s when Jose Rosa Pacas decided to explore the world of coffee. He purchased land high in the Apaneca-Ilamatepec mountain range and planted Bourbon trees. During the mid 1900s, his son, Fernando Alberto Pacas Figueroa, picked up the baton, earning for himself a reputation as an unparalleled grower of coffee. He was particularly known for experimenting with farming methods to increase productivity. His most important achievement was discovering a new coffee variety on one of his farms: what we know today as the ‘Pacas’ variety. 

Alfredo has passed this heritage and a love for coffee farming to his children – Alfredo and Maria – who bring an energy and modern approach to coffee production that is passionate and quality focused. They have a clear vision for the specialty coffee sector in El Salvador: specifically, their own farms. They continuously push the boundaries to improve quality, mixing traditional best practice (like using the agobio method of pruning, implementing careful soil and shade management, & use of older varietals) with cutting edge quality control systems and techniques. Management and record keeping from harvest to harvest are notable for their stringency and scientific approach. 

The family has decided to focus on high quality varietals such as Pacas, Pacamara and Bourbon. All these varieties grow under a protective canopy of shade, made up of indigenous tree varieties such as the leguminous balsam and Ingas. These trees are chosen for their heavy leaf fall, which provides a rich, natural mulch that both inhibits undergrowth and fertilises the trees. The farm is also home to many different animals including squirrels, armadillos, wild cats and quails. 

Coffee from Santa Rosa is hand-picked only when perfectly ripe and is delivered to the Pacas’ family wet mill, Vivagua, on the same day that it is picked. The coffee is then floated, pulped to remove the skin and then left to ferment in tanks for 2 to 3 hours. During this time, around 30% of the mucilage is loosened from the parchment. 

Following this brief fermentation, the coffee is rinsed in clean water and then spread on patios to dry in the sun, where it is turned regularly to ensure even drying. When the coffee reaches 11% humidity, it is bagged and then moved to the warehouse, where it is rested until ready to dry mill. This results in an excellent cup, creamy and sweet with notes of milky caramel, toffee and chocolate.